I was looking in the refrigerator and found some thin sliced bacon that needed to be used – my first thought was Pasta Carbonara. I decided to take what I had in the refrigerator and freezer and create a pasta sauce. I always cook with a 3×5 card next to me to take notes as I go.
Here is an example of my notes as I go when developing a recipe.
This recipe turned out exceptionally well and you can see how I wrote down the steps as I went along. My husband’s first comment was “if we ordered this in any restaurant, we would say it was fabulous!” He is my biggest fan and number one taste-tester and I love his comments.
Carol's Carbonara
2015-03-27 07:36:20
Ingredients
- 8 slices of bacon, diced
- 1 clove garlic, minced
- 3 egg yolks
- 1 cup half and half, warmed
- 1 cup frozen peas
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons Italian parsley, minced
- 1/2 pound pasta, cooked according to package directions, al dente
Instructions
- Prepare pasta as directed on package
- In a large heavy sauce pan, cook bacon over medium heat until golden brown, stir frequently.
- Add garlic, reduce heat to low.
- Add cooked pasta and frozen peas to bacon mixture in sauce pan and toss. Add parmesan and toss. Slowly add the egg yolks to the cream and whisk briskly. Slowly pour over the pasta. With tongs, continue tossing the pasta with the cream mixture for approx. 5 - 7 minutes until the sauce is thick and creamy. Add the Italian parsley and combine. Serves 4.
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